The Woods at Whippoorhill: Broccoli Apple Slaw and Crab Corn Muffins

We honored Gerald and my daddy last Sunday for Father's Day with a luncheon I called - Gone Fishin'. Above is a closeup of the centerpiece and some old reels I used as decoration. The whole tablescape can be seen here.

Yesterday I shared our menu and the recipe for
Garlic Grits Casserole.

Today I'm posting the recipe for the broccoli apple slaw
and the crab corn muffins.

Broccoli Apple Slaw

one package broccoli slaw mix

one granny smith apple, diced

1/2 cup dried cranberries and blueberries

1/4 cup finely minced red onion

roasted sunflower seeds

apple cider vinegar

balsamic vinegar

seasoning packet from Oriental style ramen noodles

canola oil

salt and pepper to taste

Mix fruits and vegetables in a large bowl and set aside.

In a small bowl, combine 1 tablespoon apple cider vinegar and a teaspoon balsamic vinegar.

Slowly drizzle in about a 1/2 cup of canola oil, whisking well to combine. Add salt and pepper to taste. Adjust amounts as desired. Add enough dressing to coat, but not enough to make it dripping wet. Refrigerate at least an hour to marry flavors.
Toss in sunflower seeds before serving.

I really liked the combination of tart apple and sweet fruit.

And the broccoli is a nice change from cabbage slaw.

Crab Corn Muffins

The corn muffins were a last minute creation. I added a drained can of flaked crab meat and a half cup of drained yellow corn to a box of Jiffy cornbread mix. It turned out to taste really good, although the flaked crab pretty much melted into the cornbread. Next time I may try a can of lump crab to see if it will stand out a little, but regardless of not being able to pick out the crab meat, they were really good. In fact, there were none left!